{"id":6453,"slug":"cepes-saute","title":"Cèpes sauté","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["cèpes","butter","olive oil","salt and pepper","a very finely chopped shallot","some chopped parsley"],"ingredients_norm":["cepe","butter","olive oil","salt and pepper","shallot","parsley"],"steps":["Slice the cèpes and fry in butter and olive oil in equal parts, season with salt and pepper.","When nearly golden yellow add a very finely chopped shallot and some chopped parsley, and simmer for a minute longer."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w135:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f259817543974c898edfd58ec8c30398a4d9b428815ea1f51fb514755b32ec40","created_at":"2026-08-02T16:52:07Z","updated_at":"2026-08-02T16:52:07Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cepes-saute"}